Characteristics of acetylated starches prepared using starches separated from different rice cultivars

Journal of Food Engineering

Volumn 70, Issue 1, 2005, Pages 117-127

  Sodhi, Navdeep Singh ^a   Singh, Narpinder ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Acetylation; Gel texture; Morphological; Pasting; Physico chemical; Retrogradation; Rice starch; Thermal

Indexed keywords

ACETYLATION; CROPS; CULTIVATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; VISCOSITY;

GEL TEXTURE; MORPHOLOGICAL; PHYSIO-CHEMICAL; THERMAL;

STARCH;

ACETYLATION; CULTIVATION; PASTING; RETROGRADATION; RICE; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; STARCH; VISCOSITY;

EID: 15844386815     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.09.018     Document Type: Article

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